Introduction: Sobji shorba is a light, lightly spiced mixed vegetable soup enjoyed during Bangladesh’s cooler winter months, when a wide variety of fresh vegetables are in season. Cultural Background: Sobji shorba is a light, lightly spiced mixed vegetable soup enjoyed during Bangladesh’s cooler winter months, when a wide variety of fresh vegetables are in season. […]
Introduction: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the palate and aid digestion before richer dishes follow. Cultural Background: Shukto is a lightly bitter mixed-vegetable stew traditionally served as the first course of a Bengali-influenced Bangladeshi lunch, believed to cleanse the […]
Introduction: Fragrant polao paired with whole roasted chicken pieces is a festive centrepiece served during Pohela Boishakh, the Bengali New Year, as well as Eid celebrations and weddings across Bangladesh. Cultural Background: Fragrant polao paired with whole roasted chicken pieces is a festive centrepiece served during Pohela Boishakh, the Bengali New Year, as well as […]
Introduction: Reflecting Indian and broader Caribbean influence, Bahamian curry chicken is milder and more tomato-flecked than its Indian counterpart, simmered low and slow until the meat is falling off the bone. Cultural Background: Reflecting Indian and broader Caribbean influence, Bahamian curry chicken is milder and more tomato-flecked than its Indian counterpart, simmered low and slow […]
Introduction: Sugar cake is a simple, chewy coconut confection made from grated coconut cooked down with sugar and warm spices until it sets into small, dense pieces. Cultural Background: Sugar cake is a simple, chewy coconut confection made from grated coconut cooked down with sugar and warm spices until it sets into small, dense pieces. […]
Introduction: Pepperpot, served alongside fungee, forms the recognised national dish of Antigua and Barbuda. Cultural Background: Pepperpot, served alongside fungee, forms the recognised national dish of Antigua and Barbuda. This hearty one-pot stew traces its roots to early Amerindian cooking traditions and was later enriched by African culinary influence, evolving into a deeply savoury combination […]
Introduction: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often reserved for weekends, celebrations and gatherings. Cultural Background: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often […]
Introduction: Sorrel drink, made from dried hibiscus (sorrel) calyces, is a deep red, spiced beverage found throughout the Caribbean, including Anguilla, where it is especially associated with the Christmas holiday season, often served alongside black cake. Cultural Background: Sorrel drink, made from dried hibiscus (sorrel) calyces, is a deep red, spiced beverage found throughout the […]
Introduction: Tender lamb simmered with warm spices and tiny pearl couscous (berkoukes), a substantial celebration dish especially associated with Eid al- Adha. Cultural Background: This dish makes use of the fresh lamb traditionally prepared for Eid al-Adha, paired with berkoukes, a larger-grain pearl couscous distinct from the finer variety used in everyday couscous dishes. Tips: […]